Dessertscreativecanning
Deli Style Dill Pickles
Tangy, sandwich-shop style dill pickle slices with a sugar-balanced brine, bay leaf, garlic, and pickling spice. Adapted from the Ball Complete Book of Home Preserving, these are the friendlier cousin of old-school hamburger dills, designed to play well on sandwiches without dominating them.
👥 80 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare canner and jars
2
Set up your water bath canner and bring the water to a simmer. Wash pint jars in hot soapy water and keep them hot until you're ready to pack. Have your lids and bands ready alongside the canner.
water4 cups
3
Make the spice bag
4
Tie the pickling spice in a square of cheesecloth to make a small spice bag. (You can simmer the spices loose if you don't mind some sediment, but the bag keeps the brine cleaner and prevents whole spices in the jars.)
5
Make the brine
6
Combine the vinegar, water, sugar, and pickling salt in a large non-reactive pot. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Add the spice bag, reduce the heat, and simmer gently for ⏱️ 15 minutes to let the spices infuse the brine.
water4 cups
7
Prep the cucumbers
8
While the brine simmers, wash the cucumbers under cold running water and drain. Trim about 1/16 inch off both ends of each cucumber, then slice them lengthwise into 1/4 inch slices.
water4 cups
9
Pack the jars
10
To each hot pint jar, add 1 bay leaf, 1 garlic clove, 1/2 teaspoon mustard seeds, and 1 head of fresh dill. Pack the cucumber slices into the jar tightly without crushing, leaving 1/2 inch headspace.
garlic (one per pint jar)5 cloves
11
Add the brine
12
Remove and discard the spice bag. Ladle the hot brine over the cucumbers, maintaining 1/2 inch headspace. Run a bubble remover or chopstick around the inside of the jar to release trapped air, and add a little more brine if needed. Wipe the jar rims with a clean damp paper towel, center the lids, and screw on the bands to fingertip tight.
13
Process in the canner
14
Process pint jars for ⏱️ 15 minutes in a boiling water bath canner, adjusting for altitude (see notes). The canner water should cover the jars by at least 1 inch, and timing starts after the canner returns to a full rolling boil.
water4 cups
15
Cool and check seals
16
Turn off the heat, remove the canner lid, and let the jars rest in the canner for ⏱️ 5 minutes. Move them to a towel-lined counter to cool undisturbed for 12 to ⏱️ 24 hours. Check the seals, label the jars, and store sealed jars in a cool, dark place. Wait at least 2 to 3 weeks before opening so the flavor has time to develop.
Nutrition Facts
calories
13 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
2 g
sodium Content
709 mg
protein Content
0.2 g
carbohydrate Content
3 g
saturated Fat Content
0.005 g
unsaturated Fat Content
0.03 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...